For this dish it’s best to roast the beets and carrots ahead of time. In fact, if you have beets and carrots in the garden you can harvest many and roast them, using some for this salad and freezing the rest for future use.

To roast the beets, wash them and wrap them unpeeled in foil. Place them in a 350 degree oven for an hour. (If the beets are small they might take only 45 minutes) Remove the beets from the oven and let cool for ten minutes. Use your fingers to push the skin/peel off the beets. (I use a paper towel between the beet and my hands which prevents some of the pink from dying my fingers. Then I put the towel and beet peel in the compost bucket.)

To roast the carrots, peel and slice them about 1/4 of an inch thick. Place them in a bowl and toss with a about a tablespoon of olive oil. Line the carrot coins up on a parchment paper on a cookie sheet and roast for about 40 minutes or until they are just beginning to get dark on the edges as you see in the photo of ingredients here.

Fresh Beets, Roasted
Roasted Carrots
Canned or packaged artichoke hearts (I used packaged ones that were grilled)
Walnut oil

End of the season chopped salad!

End of the season chopped salad!

Chop the beets, carrots and artichoke hearts into roughly similar sized pieces. Place in a bowl.

Take the parsley leaves off the stems and chop them and the chives. Add to the bowl of beets, carrots and artichoke hearts.

Squeeze the juice out of a lemon into a measuring cup and add an equal amount of walnut oil. Mix well with a fork and pour over the chopped veggies. Toss and season with salt and pepper.



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